Description
Chicken Chimichangas are a crispy, savory Mexican dish filled with flavorful shredded chicken, melted Monterey Jack cheese, and aromatic spices. Whether you prefer the indulgent fried version or the lighter baked version, these chimichangas are perfect for family dinners, casual gatherings, or a flavorful weeknight meal. Customize with your favorite toppings for a delicious, satisfying treat.
Ingredients
For the Chicken Filling:
½ cup diced white onion
2 teaspoons minced garlic
½ tablespoon chili powder
¼ teaspoon oregano
½ teaspoon ground cumin
4 cups cooked, shredded chicken (rotisserie chicken works great)
1 teaspoon salt
½ teaspoon pepper
1 can (4 ounces) diced green chilies
8 burrito-size flour tortillas, warmed
2 cups shredded Monterey Jack cheese
For Frying:
1 to 2 cups vegetable oil, divided
For Toppings:
Salsa, sour cream, guacamole, pico de gallo, lettuce, etc.
Instructions
For the Fried Version:
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Heat oil: In a large cast iron or heavy-bottomed skillet, heat enough vegetable oil to fill the pan 2 inches deep. Heat over low to medium heat to reach about 375°F (190°C).
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Cook the filling: In a separate skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add diced onions and cook until softened. Add garlic, chili powder, oregano, and cumin. Stir for about 1 minute, then add the shredded chicken, salt, pepper, and green chilies. Stir to combine and heat for about 5 minutes. Remove from heat.
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Assemble chimichangas: Warm the tortillas and add ½ cup of the chicken mixture and 3 tablespoons of shredded cheese to the center of each. Fold the sides, then roll up the tortilla tightly.
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Fry: Carefully lower each chimichanga, seam side down, into the hot oil. Fry for 1–2 minutes on each side until golden brown. Remove and drain on paper towels.
For the Baked Version:
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Preheat the oven: Set the oven to 375°F (190°C) and grease a large baking sheet with nonstick spray.
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Assemble chimichangas: Follow the same steps for filling and rolling the tortillas as for the fried version.
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Bake: Place the rolled chimichangas on the prepared baking sheet, seam side down. Spray the tops with non-stick spray. Bake for 20–30 minutes, or until golden brown.
Serve:
Top with your favorite toppings like salsa, sour cream, guacamole, and pico de gallo. Enjoy!
Notes
Cheese options: Use a mix of Monterey Jack, cheddar, or pepper jack cheese for a spicier kick.
Vegetarian option: Skip the meat and use beans, corn, and extra vegetables for a hearty vegetarian version.
